Sweet Potato Zucchini Vichyssoise

An updated version of the classic French potato-leek soup.

Photo by Lauren Z.

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

6

servings

Ingredients

  • 2

    Tbsp extra virgin olive oil

  • 5

    cups chopped leeks, white and light green parts (I used 3 large leeks)

  • 4

    cups chopped peeled sweet potatoes (about 2 large potatoes)

  • 2

    cups chopped zucchini (1 large zucchini)

  • 6

    cups low-sodium vegetable broth

  • kosher salt and freshly ground black pepper, to taste

Directions

Place chopped leeks into a large bowl filled with water. Agitate the water to clean and break apart the leeks; drain. Heat olive oil in a large heavy-bottomed pot (such as a dutch oven) over medium heat. Add in the chopped leeks and cook, stirring, until leeks begin to soften, about 5 minutes. Add in the chopped potatoes, zucchini, and broth. Season to taste with salt and pepper. Bring mixture to a boil, then lower heat to simmer and cook for 30 minutes, or until the potatoes are fork-tender. Puree either with an immersion blender or in a regular blender until smooth (if using a regular blender, you will have to do this in separate batches). Season again with salt and pepper to your taste preference. Serve hot, warm, or cold.

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